Sunday Dinner

Happy Sunday! It’s our favorite day of the week to cook. So every Sunday we share a recipe so you can cook along with us.

Slow roasted cod with cherry tomatoes and green olives

This Sunday recipe is about celebrating the delicate things in life. Slow roasting cod until it’s perfectly flaky. Cherry tomatoes and green olives that develop tantalizingly delicate textures when they’re seared and softened in a hot skillet. I love how these flavors come together and I know everyone at the table is going to love this one.

Speaking of everyone at the table, our email list has grown so much recently. Whether you’ve been here for years or you’re just getting started with Homemade, thank you for sharing your love of cooking with us. We would love to get your feedback on how we can improve our offerings. I would be so grateful if you could take this 2-minute survey.

Happy Sunday!

Ingredients

To make this recipe, please assemble the following
ingredients and prepare each item as noted:

• 4 cod filets (about 6 ounces each), fresh

• Salt and pepper, to taste

• 2 tablespoons olive oil

• 1 pint cherry tomatoes, halved

• 1/2 cup green olives, pitted and sliced

• 3 garlic cloves, minced

• 1/4 cup white wine (optional)

• 1 tablespoon lemon juice

• 1 teaspoon dried oregano

• Fresh parsley, chopped, for garnish

Have a great recipe of your own?

Do you have a favorite Sunday Dinner recipe? Submit yours here for the chance to share it with the Homemade community!

Upcoming Class Schedule

Tuesday 9/3 at 4pm PT

American Lamb Pad Thai (~50min)
The Thai classic meets a new protein in this much asked for class! We’re answering questions like, “How do I keep my noodles from sticking together,” “How do I get the perfect combo of salty, sweet, tangy, and spicy?” and “What does 2-star spicy really mean?”
Chef instructor: Alex

Thursday 9/5 at 4pm PT

Air-Fryer Pork Katsu Curry (~50min)
If you know you know! Pork Katsu Curry is a signature Japanese meal, a hearty, comforting dish great for the first cool days of fall. It highlights how Japan has historically embraced and transformed foreign culinary influences, turning them into classics of its own. 
Chef instructor: Lisa

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